Crispy Blueberry Protein Cake

by | Updated: December 4th, 2016

Are you struggling to stay toned? When delicious treats tempt your sweet tooth, opt instead for a healthy, low-calorie and high-protein dessert like this Crispy Blueberry Cake. Wholesome oats, protein powder, fruits and vegetables give this good-for-you cake a sweet, irresistible flavor that won’t destroy the health and fitness goals you set for the New Year.

Blueberry Pecan Protein Cake

Crispy Blueberry Protein Cake

Serves 9
Macros per serving: 131 calories, 11.4 net carbs, 6.5 g protein


1 cup quick oats
1 scoop Quest Vanilla Milkshake Protein Powder
¼ cup Swerve Granular Sweetener
1 tsp. baking powder
1/8 tsp. cinnamon
½ tsp. salt
4 oz. zucchini
4 oz. fuji apple
2 oz. sweet potato, baked and peeled
5.3 oz. Dannon Light & Fit Greek Blueberry Yogurt, plus extra for topping
1 jumbo egg
2 tbsp. Sweet Spreads Cinnamon Roll Coconutter, melted
1/8 tsp. vanilla extract
1 cup fresh blueberries, plus extra for topping
¼ cup chopped pecans


  1. Preheat oven to 375. Spray an 8×8 baking pan with non-stick spray.
  2. In a food processor, combine all ingredients except blueberries and pecans. Fold in blueberries.
  3. Pour batter into prepared pans. Sprinkle pecans over top. Bake for 20-22 minutes.
  4. Let cool fully before serving. Garnish with additional blueberries and yogurt if desired.